Grandma Jeannie and Annie Mae’s Tzimmis

Grandma Jeannie and Annie Mae’s Tzimmis

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Grandma Jeannie and Annie Mae’s Tzimmis is the name of this recipe. I refer to it this way because my Grandma Jeannie taught Annie Mae, who cared for our family for 60 years, how to prepare it. I find it fascinating that a recipe that originated in Hataivich was handed down through my Grandmother to Annie Mae from South Carolina. I was Annie Mae’s shadow in the kitchen from a very young age. I soaked up as much as I could from this remarkable woman. She was like a Grandmother to me.

Over the years, I added white potatoes and carrots to my Grandma Jeannie’s and Annie Mae’s Tzimmis to reflect what my husband enjoyed from his childhood. It’s all delicious! Any vegetarians in your group or would you just prefer to leave out the meat? Clink on the link to find my vegetarian version: Vegetarian Tzimmis

Hint: Make this recipe a day or two before serving it; so you can remove as much fat as possible from the sauce.

Prep time: 20 minutes

Grandma Jeannie's and Annie Mae's Tzimmis

By Gloria Kobrin Published: July 27, 2017

  • Yield:

  • 10-12 Servings


  • 4 pounds sweet potatoes peeled and sliced 1/2 inch thick
  • 2 pounds white Potatoes peeled and sliced 1/2 inch thick
  • 1 pound pitted prunes
  • 1 pound baby carrots
  • 3 pounds Flanken
  • 3/4 cup dark brown sugar
  • 1/2 cup fresh lemon juice about 2 large lemons


  • large casserole with cover
  • oven to table casserole a rectangular dish with two-three inch sides works best
  • slotted spoon


  1. Place one or two pieces of flanken on the bottom of the casserole. Scatter half the sweet potatoes, white potatoes, prunes and carrots over the meat. Sprinkle half the brown sugar and lemon juice over this layer. Place the remaining flanken on top and cover with all remaining ingredients. Fill the casserole with water until the ingredients are barely covered. Bring to a boil on top of the stove and then reduce heat to a simmer. Cover casserole. Simmer ingredients for 90 minutes. Remove from heat and cool.
  2. Carefully, remove meat, potatoes, carrots and prunes from the gravy. Arrange them in an oven to table serving dish. Pour gravy in another container. Place both in fridge overnight.
  3. The next day, preheat oven to: 375°F. Remove casserole and container of gravy from fridge. With a slotted spoon, remove the thick layer of fat that will have formed over night. Taste gravy. Add more brown sugar and /or lemon juice depending on your taste. Pour gravy over meat and vegetables. Place casserole in oven and bake for two to three hours uncovered. Baste constantly until gravy has thickened and glazed the Tzimmis. If the top layer begins to brown too much, cover the casserole lightly with foil; and continue to cook. Serve hot. This recipe can be cooled completely and frozen.